Recipes

Smoky Tempeh Brussels Sprouts Hash

With Sweet Potatoes & Maple Chipotle Cream

Short on time? This one pan hash is ready to eat in under 30 minutes, start to finish.

This kind of recipe will take you to a whole new level, pairing it with crumbled tempeh marinated in a maple chipotle cream sauce and crispy sweet potatoes. This hash is satisfying enough to have for dinner, make for lunches during the week or just as a lazy weekend breakfast.

No matter what time of day you eat it, it’s one that’s sure to be on repeat!

Tempeh Brussels Sprouts Hash

Nicole Kearsley
This protein-packed hash is the perfect way to start the day – crumbled tempeh in a maple chipotle cream, fresh shredded brussels sprouts, and crispy sweet potatoes make for one incredibly delicious hash!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Main Course
Cuisine Mexican, Vegan
Servings 2 Servings

Ingredients
  

  • 1 package Tempeh
  • 6 ounces Brussels Sprouts
  • 1 Sweet Potato
  • 1/2 teaspoon Chipotle Pepper In Adobo To taste
  • 1 tablespoon Maple Syrup
  • 2 tablespoons Vegenaise
  • 1 Lime
  • 2 teaspoon Smoked Paprika
  • 1/4 cup Pumpkin Seeds
  • 2 tablespoons Vegetable Oil
  • 1 tablespoon Salt & Pepper To taste

Instructions
 

  • Cut the tempeh into 1-inch cubes. Trim and halve the Brussels sprouts. Cut the sweet potato into 1-inch cubes (no need to peel). Halve the lime.
  • Mince the chipotle pepper in adobo. In a small bowl, combine the chipotle pepper, maple syrup, Vegenaise, and juice from half the lime. Add a pinch of salt and mix the maple chipotle cream.
  • Place a large nonstick skillet or cast iron pan over medium-high heat with 2 tbsp vegetable oil. Place the smoked paprika on a plate and toss the tempeh in it. 
  • Add the tempeh to the skillet, sprinkle with a pinch of salt and pepper, and cook, tossing occasionally, until browned, about 3 to 4 minutes. Transfer the smoky tempeh to a plate.
  • Return the skillet to medium-high heat and add the Brussels sprouts and sweet potato. Cook, tossing occasionally, until charred in places, about 3 to 4 minutes. 
  • Add 1/2 cup water, reduce heat to low, and cover the skillet. Allow vegetables to steam until tender, about 3 to 5 minutes.
  • Return the smoky tempeh to the skillet and cook until heated through, about 1 to 2 minutes. Taste and adjust seasoning with salt and pepper.
  • Return the smoky tempeh to the skillet and cook until heated through, about 1 to 2 minutes. Taste and adjust seasoning with salt and pepper.

Notes

MAKE IT EVEN HEALTHIER: If you like, you can add some other vegetables to the hash, like celery, carrot, broccoli stems, or leafy greens!
Keyword plant based, vegan
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